Simple Morkuzhambhu Recipe

Ingredients:

Curd : 1 cup
Mustard : 1/2 tsp
Red chillies : 4
Coriander : few
Hing : a pinch
Turmeric powder : 1/2 tsp
Salt : as per required
Fenugreek ( roasted without oil & powdered in a mixer ) : 1 tsp
Oil : 1 tbsp
Curry leaves : few

Method ::

• Beat curd well and add salt. Keep aside.
• Heat Oil in deep kadai and splutter mustard seeds. Then add red chillies, hing, curry leaves and atlast turmeric powder and fenugreek powder. Switch off the flame.
• Add this to the prepared curd mixture. Mix well and add coriander for taste. No need to boil. It will be simply superb and healthy too...

Rava Upma

Rava upma is the easiest breakfast recipe done in few minutes. You can also add vegetables to make a delicious upma nutritious.

Ingredients :

Roasted Rava - 1 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Asafoetida- 1 pinch
Coriander leaves - 1 tbsp
Oil - 3 tsp
Red Chillies - 3
Curry leaves - few
Salt - as per taste

• Heat Oil in a non stick pan and splutter mustard seeds. 
• Add Red chillies, Urad dal , Channa dal and curry leaves.
• Then add 1 3/4 cup of water. 
• Now add salt and asafoetida. After it boils add rava little by little and stir continuously without any lumps.
• Cover and cook it for five minutes in low flame.
• Add coriander leaves and mix it well. 
• Rava upma is ready to serve. Serve it with sugar or chutney. 

Vegetable Biriyani

Ingredients:

• Basmati rice soaked for 1/2 an hour - 1 1/2 cups
• Onion diced - 2 medium
• Carrot ( cut in to 1/2 inch pieces ) - 2 medium
• Beans ( 1/2 inch pieces ) - 20
• Cauliflower - 10 - 15 florets
• Green Peas ( shelled ) - 1 cup
• Salt - as per taste
• Green cardamom - 8
• Black cardamom - 1
• Cloves - 15
• Cinnamon - 1/2 inch stick - 2
• Bay leaf - 1
• Fennel seed ( sombu ) - 1/2 tsp
• Ginger- Garlic paste - 1 1/2 tsp
• Turmeric powder - 1 tsp
• Red Chilli powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Rose water - 1 tsp
• Curd - 1 cup
• Saffron - a few strands ( optional )
• Fresh tomato puree - 1 cup
• Garam masala powder - 1 tsp
• Coriander leaves chopped - 2 tbsp
• Mint leaves - 2 tbsp

    Method : 

•        Boil rice in three cups of salted boiling water along with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until done. Keep aside.
•         Heat a non-stick pan. Add the remaining green cardamoms, cloves and cinnamon along with bay leaf and fennel seeds and roast. 
•         Add onions, carrots, beans, cauliflower florets and green peas. 
•         Sprinkle salt, cover and cook on medium heat for two minutes. 
•         Now add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. 
•        Add turmeric powder, red chilli powder and coriander powder and cook. 
•        Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes and then switch off the flame.
•        Whisk Curd with rose water and saffron. Add a little water or milk and whisk well. Keep aside.
•        Take a deep bowl. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. 
•       Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the curd mixture. Now add the remaining vegetables followed by the remaining rice.
•      Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining curd mixture. Cover with a lid and cook it for five minutes on medium flame. Let it stand for five minutes. 
•  Tasty Vegetable Biriyani is ready to eat now. Serve hot. 

Mutter Paneer

Mutter Paneer is the most frequently ordered dish in Indian restaurants. Now, you can also make this delicious recipe in your home. 

Ingredients :

500 gms paneer ( cubed )

200 gms shelled peas

2 large onions

3 medium tomatoes

1 tbsp ginger paste

2 tbsps garlic paste

2 tsps coriander powder

1 tsp cumin powder

2 tsps garam masala

1/2 tsp turmeric powder

2 green chillies chopped fine

6 tbsps of oil

1 1/2 cups water

Salt to taste

3 tbsps full cream

Coriander leaves chopped fine to garnish

              

 Preparation::

1. Grind onions into a fine paste in a mixie. Keep aside.
2. Next grind tomatoes into a fine paste and keep aside.
3. Heat 2-3 tbsp of oil in a pan and stir fry paneer cubes till golden brown. Transfer it to a plate and keep aside.
4. In the same vessel heat 3 tbsp of oil and add onion paste. Fry till raw smell goes.
5. Add tomato paste, ginger and garlic paste to this and fry for another 2 or 3 min.
6. Now add coriander, turmeric, cumin and garam masala powders and add green chillies. 
7. Stir continuously till oil seperates from the masala mixture.
8. Add peas and stir for 2 min.
9. Then add paneer, water and salt and reduce the flame to simmer. Cook till the gravy thickens.
10. When the gravy thickens as you desire, switch off the flame and stir in the full cream.
11. Garnish with coriander leaves and serve hot.
12. It tastes delicious with naans, parathas and jeera rice.

Note :

If you are very diet conscious then add tofu cubes instead of paneer.

Tomato Thokku

Tomato improves eye sight, lower hypertension, relief from diabetes, relief from skin problems and urinary tract infections. It consists of a large number of antioxidants which have been proven to fight different forms of cancer. So, we will make use of tomato everyday. 

Ingredients:

Tomato - 1/2 kg
Salt - as per taste
Red Chilli - 2 or 3
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - a pinch

Method:

• Bring Water to boil. Wash and cut tomatoes in to two halves. Put the tomatoes in boiling water. Switch off the flame and close it with a lid for 10 min.
• Peel off the skin and puree the tomatoes in a blender or mixer.
• Heat oil in a heavy bottomed pan, add mustard seeds. After it splutters, add urad dal, red chillies, channa dal and asafoetida. Once it turns golden brown, pour tomato puree and add turmeric powder and salt.
• Cook covered in medium flame, stirring in between till it leaves oil on the side.
• Once it cools, store it in an air-tight container and refrigerate it.

Beetroot Kuzhambhu

Beetroot increases blood flow to the brain. It is also used to treat fever, constipation, wounds and skin problems. It contains Potassium, Magnesium, Iron, Vitamin A, B6, C, Folic acid, Carbohydrates, Protein and soluble fiber.

Ingredients:

Beetroot - 1 Medium
Turmeric Powder - 1/4 tsp
Salt - as per taste
Tamarind - medium lemon size
Rice Flour - 1 1/2 tbsp
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Kuzhambhu Powder - 1 1/2 tsp

Method:

• Peel, wash and cut Beetroot in to cubes. Half boil it with little water and salt. Keep aside.
• Soak Tamarind in hot water for 10 min and pulp it with little water.
• Heat oil in a deep heavy bottomed pan on low flame. Add Mustard seeds. Let it splutter. Then, add urad dal, channa dal, fenugreek seeds and curry leaves, let it turn to light golden brown.
• Add Kuzhambhu Powder and fry for a minute or till raw smell goes. 
• Add Tamarind pulp,turmeric powder, salt and stir it well. Let it boil for 5 min.
• Add 1/2 cup water, cooked Beetroot cubes and make it to boil further for 10 min.
• Mix rice flour with 1/2 cup of water and pour it to Kuzhambhu to thicken it. Stir it continuously for 5 min. Take away from flame. Serve hot with rice.

Coconut Chutney

Ingredients:

Grated Coconut - 1 cup
Green chillies - 2 medium
Grated Ginger - 1 tsp
Roasted Channa dal - 1tbsp
Salt - as per required

For Tempering:

Oil - 1tsp
Mustard seeds - 1/4 tsp
Red chilli - 1
Curry leaves and Coriander leaves - few

Method:

• Add Roasted Channa dal, Grated Ginger, Salt and Green chillies in a mixer and grind it to a paste with little water. 
• Add Grated Coconut at the last and grind it again for just a few seconds. 
• Heat Oil in a heavy bottomed pan, add mustard seeds. Let it splutter completely. 
• Add Red chilli, Asafoetida, Coriander leaves and Curry leaves, stir it well.
• Pour it over Chutney and mix well.